Chicken & Pea Pesto Pasta

Recipes+ - - Contents -

SERVES 4 PREP 10 min­utes

COOK 15 min­utes COST $3.50 a serve

300g orec­chi­ette pasta

1 cup shelled peas

1/3 cup freshly grated parme­san,

plus ex­tra shaved, to serve

¼ cup pecans, toasted

¼ cup light olive oil,

plus 1 ta­ble­spoon ex­tra

¼ cup basil leaves, plus ex­tra, to serve 1 ta­ble­spoon lemon juice

1 clove gar­lic

2 sin­gle chicken breast fil­lets, thinly sliced ½ cup drained sun-dried tomato strips

1

Cook pasta in a large saucepan of boil­ing salted wa­ter for 10 min­utes or un­til ten­der. Drain. 2

Mean­while, to make pea pesto, process peas, parme­san, pecans, oil, basil, juice and gar­lic in a food pro­ces­sor un­til al­most smooth. Heat ex­tra oil in a large fry­ing pan over mod­er­ate heat. Cook and turn chicken for 3 min­utes or un­til browned and cooked. 3

Add pasta, tomato and pea pesto; toss to com­bine. Serve topped with ex­tra parme­san and ex­tra basil.

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